Greek Lamb Stuffed Bell Peppers and Tomatoes |
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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 8 |
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From a Greek Orthodox church's food festival. I always enjoyed it, and I hope you will. The lamb makes this different from normal stuffed peppers. NOTE: If you don't like the tomatoes, use 8 bell peppers and substitute a 14.5 oz can of stewed tomatoes for the pulp (you will still have to mash them). Ingredients:
4 large bell peppers |
4 large tomatoes |
1 large onion, finely chopped |
1 1/2 lbs ground lamb |
1/2 cup rice, parboiled (if instant don't parboil) |
2 tablespoons greek mixed spice (mccormick makes one, see recipe if you can't find it) |
3 garlic cloves, minced |
3/4 cup italian breadcrumbs |
2 (29 ounce) cans tomato sauce |
Directions:
1. Slice tops from tomatoes and peppers and clean, save them.
2. Remove pulp from tomatoes and reserve.
3. Put tops in baking dish and place veggies on top of them (keeps them from burning).
4. Sprinkle 1/4 teaspoon sugar in each.
5. Heat 1/2 cup butter in large frying pan and saute onion till transparent.
6. Add meat and stir.
7. Add rice, spices**, and 1 cup tomato pulp (mashed).
8. Cover and cook 15 mins, allow to cool.
9. Mix breadcrumbs into meat mixture.
10. Fill vegs and remainder of tomato pulp (mashed) on top of stuffing.
11. Pour tomato sauce and enough water to bring fluid level to 1/2.
12. Bake in oven at 350 deg for 2-1/2 hours.
13. Check periodically to see that water hasn't dried up in pan, add more water if needed.
14. ** If you don't have Greek spices combine 1 tablespoon plus 1 teaspoon oregano, 1 teaspoon parsley, and 1 teaspoon mint. This will be close, adjust the parsley and mint to taste.
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